Seafood Paella Recipe

Prepare saffron

Lightly toast saffron threads in a dry skillet for 20–30 seconds until fragrant. Crush and steep in 2 tablespoons hot fish stock; set aside.

Heat a wide paella pan or large heavy skillet over medium-high heat. Add 3 tablespoons extra virgin olive oil.

Add sliced chorizo and cook 3–4 minutes until it releases oil and begins to brown. Remove with a slotted spoon and reserve on a plate.

Add diced onion to the pan and sauté 4–5 minutes until translucent. Add minced garlic and diced red bell pepper; cook 2–3 minutes until softened.

Stir in grated tomato, smoked paprika and the saffron-infused stock. Cook down 3–4 minutes until tomato reduces slightly.

Add the rice and stir to coat grains with the sofrito for 2 minutes so it becomes glossy and slightly toasted.

Pour in the white wine and let it simmer 2 minutes until mostly absorbed. Then add the remaining hot fish stock (about 700 ml total including the saffron soak). Stir once to distribute evenly. Season with salt and pepper.

Bring to a steady simmer, then reduce heat to medium-low. Do not stir after this point except to redistribute ingredients minimally; allow the rice to cook undisturbed for 12 minutes to form a socarrat (crispy bottom).

While rice cooks, pat prawns, scallops, calamari and barramundi dry and season lightly with salt and pepper.

After the rice has cooked undisturbed for 8 minutes, nestle the chorizo back into the rice surface and evenly arrange mussels (hinge side down), prawns, scallops, calamari and barramundi pieces on top. Sprinkle peas over the surface.

Cover loosely with a lid or foil for 4–6 minutes until mussels open, prawns turn pink and scallops are opaque. If any mussels do not open, discard them.

Uncover and increase heat to medium for 1–2 minutes to encourage a light socarrat (listen for a gentle crackling). Remove from heat and let rest covered for 5 minutes to finish steaming and for flavors to settle.

Scatter reserved chopped parsley over the paella and check seasoning; adjust salt and pepper if needed.

While paella rests, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 2 tablespoons finely chopped parsley, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Whisk until emulsified.

Taste and adjust acidity or salt as desired. Keep at room temperature until serving.

Transfer the pan (or serve directly from it) to the table. Arrange lemon wedges around the paella and provide a small bowl of salsa mojo for guests to spoon over their portions.

Squeeze lemon over individual portions and garnish with extra chopped parsley. Serve hot.